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Spaghetti bolognese

Aug 08, 2018

“Combine this with fresh tagliatelle and you have a version close to the original ragù from the city of Bologna. This recipe travelled across the Atlantic with the Italian migrants, and the classic American dish was born. Some recipes call for the use of milk in the ragù. I am not a fan. But, that said, butter and cheese added at the end of cooking is, I suppose, a substitute for this thinking. My other pet hate is
plonking the sauce on top of plain pasta – terrible. You need to have the pasta emulsified with the sauce” - Shannon Bennett.

Ingredients

2 tbs extra virgin olive oil, plus extra to serve

700g chuck beef, cut into 5cm pieces

1 onion, finely chopped

4 garlic cloves, crushed

1 cup (250ml) red wine

4 cups (1L) good-quality tomato passata

40g unsalted butter, chopped

1 cup (80g) finely grated parmesan, plus extra to serve

400g spaghetti

Method

1.

Heat 1 tbs oil in a large saucepan with a fitted lid over medium heat. In batches, add beef and cook, turning occasionally, for 7 minutes or until browned all over. Transfer beef to a plate and set aside. Add remaining 1 tbs oil to pan, then add onion and garlic, and cook, stirring occasionally, for 6 minutes or until soft. Return beef to pan, add red wine, and bring to the boil. Cook, stirring occasionally, for 5 minutes or until liquid is reduced by half. Add passata, bring to the boil, then reduce to a gentle simmer. Cover pan with foil, then place lid on top and cook, stirring occasionally, for 3 hours or until beef is tender. Set aside to rest and cool for 30 minutes. Remove beef and, using 2 forks, coarsely shred. Return to sauce and stir through. Stir through butter and parmesan.

2.

Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup (125ml) pasta cooking water.

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